• 15 ml (1 tbsp.) butter, at room temperature
  • One 250 gr package (3 cups) Cultures de chez nous sliced leeks
  • 1 clove garlic, minced
  • 2 lb (24) large raw shrimps, peeled
  • 12 cherry tomatoes
  • 60 ml (1/4 cup) of Pernod
  • 60 ml (1/4 cup) whipping cream
  • Salt and pepper
LeeksFind our bag in yourlocal grocery store


  • In a glass bowl, add the butter and sliced leeks, and stir well. Cook in microwave on high intensity for 2 minutes. Set aside.
  • Preaheat BBQ to high heat.
  • Add shrimp, cherry tomatoes, Pernod, cooking cream, salt and pepper to the leek mixture.
  • Place equal amounts of the mixture on 4 large sheets of aluminium foil, fold over and close the foil then cook on the BBQ grill for 15 to 20 min.
  • Serve on rice.

Chef's notes